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  <title xml:lang="en">Parker House Rolls</title>
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<h1>Parker House Rolls</h1>
<table class="recipe">
<tr>
<td>2&frac12; t dry yeast</td>
<td rowspan="2" colspan="3">dissolve</td>
<td rowspan="8">mix</td>
<td rowspan="8">knead 10 minutes</td>
<td rowspan="8">rise 60&ndash;90 minutes</td>
<td rowspan="8">punch</td>
<td rowspan="8">rest 10 minutes</td>
<td rowspan="8">roll</td>
<td rowspan="8">divide in 16</td>
<td rowspan="9">brush</td>
<td rowspan="9">fold</td>
<td rowspan="9">proof 30 minutes</td>
<td rowspan="9">brush with butter</td>
<td rowspan="9">bake 15&ndash;20 minutes at 350&deg;F</td>
</tr>
<tr>
<td>1 c milk</td>
</tr>
<tr>
<td class="tophide">&nbsp;</td>
<td rowspan="3">warm</td>
<td rowspan="3">cool</td>
<td rowspan="4">beat</td>
</tr>
<tr>
<td>4 T unsalted butter, melted</td>
</tr>
<tr>
<td>2 T sugar</td>
</tr>
<tr>
<td>2 eggs, beaten</td>
<td colspan="2" class="righthide">&nbsp;</td>
</tr>
<tr>
<td>4&frac14; c bread flour</td>
<td colspan="3" rowspan="2">mix</td>
</tr>
<tr>
<td>2 t salt</td>
</tr>
<tr>
<td>2 T melted butter</td>
<td colspan="10" class="righthide">&nbsp;</td>
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<ol>
<li>Sprinkle the yeast into &frac12; c of the milk in a bowl. Let stand 5 minutes, then stir to dissolve.</li>
<li>Warm the other &frac12; c of milk in a saucepan with butter and sugar. Stir until butter melts. Cool until lukewarm.</li>
<li>Beat eggs into milk/butter/sugar mixture.</li>
<li>Mix the flour and salt in a large bowl.</li>
<li>Make a well in the middle of the flour and pour in the two milk mixtures. Mix to forma  soft, sticky dough.</li>
<li>Turn the dough out onto a floured work surface. Knead until smooth, shiny, and elastic, about 10 minutes. If the dough is too sticky, knead in extra flour, 1 T at a time, but be careful&mdash;the dough should not be dry.</li>
<li>Put the dough in a buttered bowl and cover with a dish towel. Let rise until doubled in side, 60&ndash;90 minutes.</li>
<li>Punch down the dough. Let rest 10 minutes.</li>
<li>Roll out the dough to form a 16&Prime;&times;8&Prime; rectangle.</li>
<li>Cut dough into four strips, and cut each strip into four pieces.</li>
<li>Brush half of each rectangle with melted butter, then fold in half, leaving a 1&Prime; flap.</li>
<li>Place rolls on a buttered baking sheet so each roll overlaps slightly with the one next to it.</li>
<li>Cover rolls with a dish towel and proof until doubled in size, about 30 minutes.</li>
<li>Brush the tops of the rolls with melted butter.</li>
<li>Bake 15&ndash;20 minutes at 350&deg;F, until golden and hollow sounding when tapped underneath.</li>
<li>Cool on a wire rack.</li>
</ol>

<p>Makes 16 rolls</p>
<p class="confession">Shamelessly stolen from <i>bread</i> by Eric Treuille and Ursula Ferrigno - 978-1-55363-062-3</p>
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